Polenta Pizza

Polenta makes an unusual and effective base for a pizza. A quick spell in a very hot oven hardens it sufficiently to hold the pizza topping. The topping can be varied according to taste from the usual array of olives, mushroom, anchovy, onion and tomato to perhaps more adventurous toppings such as smoked tofu, leeks or asparagus tips. For those trying to avoid wheat or yeast, this is an excellent and tasty alternative.

Preparation time: 15 mins
Cooking time: 75 mins
Serves: 6

Ingredients
3 cups cornmeal
5 cups water
2 teaspoons salt
6 tomatoes
2 large onions
1 small green pepper
4 cloves garlic
6 ounces olives
6 artichoke hearts, quartered
2 handfuls fresh basil
2-3 cups grated cheese
Black pepper

Method
To make the polenta, put 2 cups of the cornmeal in a heavy-bottomed pot and slowly add the water. Stir carefully to avoid lumps. Add the salt and cook on a medium heat for 20-30 minutes. Stir often, especially towards the end. When the polenta stiffens and pulls away from the side of the pan, it is cooked. Now stir in the other cup of cornmeal or as much as is needed to make a very stiff mixture. Press the polenta firmly into a large greased baking tray (14 inches diameter or thereabouts). The polenta should be about a half inch thick. Bake in a very hot oven 450°F/Gas Mark 8 for about 20 minutes or until the surface feels crusty.

Meanwhile roughly chop the onions, pepper and tomatoes. Fry the onions gently until they start to soften, then add the other ingredients and cook for 3-4 minutes adding the basil at the last minute.

Take the polenta base out of the oven, spoon the topping evenly over the surface and cover with grated cheese. Return to the oven at 375°F/Gas Mark 5 and bake for a further 20 minutes or until the cheese is melted. Serve with a green salad and sprinkle with fresh black pepper.